Bananas were one of the first fruits to be cultivated by man and have the number one vote as Americans’ favorite fruit.

A tropical fruit, the banana is best known for being a good source of the important mineral potassium. Green bananas are rich in fructoologosaccharides (FOS) that benefit gastrointestinal health and the amino acid tryptophan best known for its calming effect and use as a sleep aid.

Glycemic Index=51
Glycemic Load=12
Antioxidant Score (ORAC)=879

Selecting and Storing Bananas

Bananas should be plump, firm, and brightly colored. Look for unblemished fruit with their stem ends and skins intact. A split skin or stem may become an entry point for contamination. Bananas bruise easily, so handle them with care. To speed ripening, put them in a loosely closed paper bag (an apple in the bag will further speed the process). Once ripened to your liking, bananas can be held at room temperature for a day or two. Storing in the refrigerator to slow down ripening- although the skins will turn dark, the fruits will remain edible. You can keep refrigerated bananas for up to two weeks.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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